Executive Sous Chef

Description About MML:

At McGuire Moorman Lambert Hospitality (MML), our mission is to create some of the world’s most memorable hospitality experiences—where food, design, service, and storytelling come together seamlessly. Led by Larry McGuire, Tom Moorman, and Liz Lambert, MML is known for its refined, character-driven approach to hospitality, rooted in creativity, quality, and a deep sense of place.

As we continue to grow, we’re entering an exciting new chapter. We’ve welcomed James Beard Award-winning chef April Bloomfield to our culinary leadership team and are bringing new energy to iconic and emerging destinations alike—projects like the historic Driskill Hotel, Sixth & Blanco, Clark’s Malibu, and more on the horizon.

At MML, we’re not just building restaurants or hotels—we’re crafting spaces that leave a lasting impression.

We’re currently hiring for roles across Texas, California, Colorado, and Louisiana.

As a Executive Sous Chef at MML Hospitality, you’ll play a key role in daily kitchen operations—ensuring consistent execution of our menu, upholding the highest standards of quality and cleanliness, and supporting a high-performing, service-driven team. You'll collaborate closely with the Executive Chef on training, prep, and service while helping foster a kitchen culture rooted in accountability, creativity, and excellence. This is a hands‑on leadership role with opportunities for growth within a dynamic and expanding hospitality group.

• Competitive Salary
• Bonus Potential
• Paid Time Off
• MML Property Discounts (Hotel, Restaurant, Retail)
• Beverage Education Reimbursement
• Advancement and Promotion Opportunities
• Community Service Opportunities
• Relocation Assistance
• Medical, Dental, Vision, Disability, Life, and Pet Insurance
• Retirement Benefits
• Parental Leave

• Collaborate with the Executive Chef to create and execute the restaurant’s culinary vision
• Oversee and manage the kitchen's day-to-day operations by maintaining a hands- on presence on the line during service
• Maintain high standards of food quality, presentation, and taste
• Train and mentor kitchen staff, fostering a positive and professional work environment
• Ensure adherence to food safety and sanitation guidelines
• Manage inventory and control food costs to optimize profitability
• Collaborate with the front-of-house team to ensure seamless coordination between kitchen and dining areas
• Embrace and promote a culture of continuous learning and professional development within the kitchen team

• Leadership
  : A minimum of 3 years of experience leading professional kitchens, with a track record of building strong teams and fostering a culture of excellence and accountability.
• Operational
  Oversight
  :
  Deep understanding of kitchen operations, including ordering, scheduling, inventory management, health and safety compliance, and execution during high-volume service.
• Financial
  Acumen
  :
  Proven ability to manage food and labor costs, analyze P&L statements, and make strategic decisions to meet financial goals without compromising quality.
• Team
  Development
  : A leadership style rooted in mentorship, communication, and collaboration, with the ability to inspire and grow talent from within.
• Communication
  Skills
  :
  Excellent communication across departments and levels—able to serve as a liaison between culinary, FOH, and senior leadership.
• Language
  Proficiency
  :
  Proficiency in English is required; fluency in Spanish is a plus.
• Flexibility
  :
  Willingness to work evenings, weekends, and holidays as needed in a dynamic, hands‑on role.

• Essential Functions: Must meet the physical demands to perform critical job functions successfully. Reasonable accommodations are available for…